Baby artichoke & new potato breakfast hash

The Sun.

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Walking home from the dog park yesterday evening the air was so warm and dense on my skin. The day in Denver had been very hot, hot and dry. There were pillows of dandelion fluff rippling along the sidewalk. I've never seen dandelion gather and blanket the ground so thickly before. Little tuffs of the dandelion were floating around, I like to call them fairies. The sun was so low on the horizon that the fairies were illuminated as they bumped along in a sea of orange sun rays. The warmth felt so good, so peaceful on my mind, I closed my eyes to the bright sun rays ahead and kept walking. I allowed my skin to see for me, my eyes remained closed. My whole body soaked up the sun in sweet, warm kisses and the sun's brightness could still be seen through my closed eyelids. It felt like how it would feel to be walking into the sun. I floated along like one of the dandelion fairies. 

A poached egg, with its sunny yolk spilling out and touching everything in this dish; it is that low-horizon sun. 

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Recipe (serves two generously) 

New potatoes - (about 1/2 lb)  rinsed/slightly scrubbed and then quartered

Baby Artichokes - I used 7 but feel free to use a few less, trimmed and quartered

Lemon - 2 lemons

Parsley - 3-4TB chopped (fresh)

Garlic - 3 cloves, minced

Olive oil - about 4TB

Salt/pepper - to taste

2 eggs + 1 egg yolk

Trim your artichokes (Removing the hard outer petals until you reach the softer, paler inside ones - baby artichokes have less to remove and you don't have to trim out the hairy choke (since there is none on the babies, yay!) . Also trim off the top and bottom of the artichoke. If using larger artichokes there will be more to trim and also trim out the hairy, internal choke) then quarter the hearts. Bring a medium pot of water with a pinch of salt to a boil, add in your potatoes. Let it low boil for about 5 minutes and then strain.

Add in 2TB of olive oil to a large skillet and turn on medium heat. Add in your minced garlic, let it cook for 1 minute and then add in your potatoes. Let it sauté for about 10 minutes, stirring occasionally, until the potatoes are almost cook and start to brown a bit. Add in your artichoke hearts. Keep sautéing for several more minutes until the artichokes begin to soften.  Add in a bit more olive oil if needed. Once the artichokes are cooked, squeeze in the juice of one and a half lemons and then add in the parsley. Cook for another minute and then season with salt/pepper. Divide the mixture between two plates and cover them to keep it warm until the poached eggs are ready (saving any oil left over in the pan and then add in your last 2TB of olive oil into the pan and set aside for later).

While the mixture is sautéing make your poached eggs. (Tip a cracked egg into about 3-4 inches of slightly simmering water (mixed with 1TB apple cider vinegar) and then use a wooden spoon to gently swirl the water towards the egg in order to keep the whites as close together as possible. Let it simmer for about 4 minutes and remove with a large slotted spoon, let the water drain. Top each hash portion with a poached egg. Place your egg yolk into a small mixing bowl and add in your last half of lemon juice, whisk together. Pour out and discard slightly less than half of your egg yolk/lemon mixture. Slowly, very slowly, drizzle in the oil from your pan (its ok if there are little garlic or herb bits in it) while whisking until the aioli slightly thickens up. Add a pinch of salt if needed, but it should been seasoned from the leftovers in the pan. Drizzle the aioli over the two dishes. Top with more parsley and cracked pepper if desired. Eat in the sun. 

 

 

 

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